A broader definition could change whiskey production, spurring more consumers to try new varieties and boost demand. Most whiskeys are currently made from barley, corn, rye and wheat. But some companies aren’t waiting for the new definition. Corsair Distillery in Nashville, for example, developed a whiskey with 20% quinoa and 80% barley. “We started looking at a whole lot of grains that were coming out of sort of the health food movement, the green movement,” Darek Bell, founder of Corsair Distillery, told NPR. “We’re thinking, ‘What would it taste like to distill this?’ “
Quinoa may soon find new market in whiskey
